Name: Romesco
Yield: Makes 2 cups [420 g]
Cuisine: American
Ingredients: 3 Tbsp red wine vinegar; 4 red bell peppers; 2 cloves Garlic Confit; ¼ cup [7 g] chopped fresh flat-leaf parsley; ½ cup [120 ml] extra-virgin olive oil; ¼ cup [30 g] hazelnuts; Freshly ground black pepper; ¼ cup [30 g] almonds; Kosher salt; 1½ lb [680 g] Roma tomatoes

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

The almonds connect this condiment to its roots in Catalonia, where it’s used as a sauce for fish and chicken. This romesco is our go-to dipping sauce for frites, as well as a garnish for roasted asparagus. I find its uses unlimited.

Ingredients

¼ cup [30 g] almonds
¼ cup [30 g

Method

Preheat the oven to 350°F [180°C].

On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10 to 12 minutes. Remove from the oven and let cool.

Increase the oven temperature to 450°F [230°C].

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